Vegan Stuffed Eggs
Christmas is behind us, the holidays are over, and we're still recovering from all the dumplings and cookies! At the same time, we're already planning something special for New Year's Eve. Have you ever hosted a 70s-themed party for New Year's? Picture bold outfits, music from Queen and the Rolling Stones, and, of course, a super authentic and vegan buffet. This could include a vegan Mettigel (mock ground meat hedgehog), sweet jelly desserts, vegan Toast Hawaii, and, as the centerpiece, classic stuffed eggs! Since traditional stuffed eggs are anything but vegan, we experimented until we created a plant-based version that looks and tastes like the real deal.
The key to this recipe is an egg-shaped silicone mold, which you can easily find online or at your local home goods store (it's worth the investment since you can also make chocolate eggs for Easter later!). If you're not an avocado or red pesto fan, swap them for green pesto, mustard, spreads, or pumpkin puree. Just ensure the substitute has a similarly soft consistency to ensure the mixture comes together well—not too runny or firm. For the tofu, we used firm natural tofu from an organic store, not silken tofu, as silken tofu would make the mixture too runny.
If you're now inspired to throw your own 70s party for New Year’s Eve or another occasion, here are a few more recipes to complete your buffet: vegan Mett (ground pork), vegan club sandwich, mini sandwich bites with vegan salmon and tuna.
Vegan Stuffed Eggs
Ingredients
For the Vegan Eggs:
- 500 ml (2 cups) soy milk
- 3 tsp agartine (25% agar agar)
- 0.5 tsp kala namak
For the Filling:
- 1 ripe avocado
- 200 g (7 oz) plain tofu
- 3 tbsp vegan mayonnaise
- 1 tbsp nutritional yeast
- 1 tbsp pickle brine (from the jar)
- 3 tsp mustard
- 1 tsp onion powder
- 1 tsp Kala Namak
- 1 tsp turmeric
- 1 tsp hot paprika powder
- 3 tbsp vegan red pesto
For the Topping:
- 20 g (0.75 oz) chives
- 30 g (1 oz) capers
- 1 tsp paprika powder
Instructions
Mix soy milk with agar-agar powder in a pot for the vegan eggs. Then, transfer the mixture to a saucepan and heat over low to medium heat for about 5 minutes until it comes to a boil. Remove from the heat, stir in Kala Namak, and pour the mixture into egg molds. First, let it cool to room temperature, then place it in the refrigerator for about 60 minutes to set. This amount was enough for 12 half-egg molds.
For the filling, peel the avocado, remove the pit, dice finely, and set aside. Blend tofu with vegan mayonnaise, nutritional yeast, pickle brine, mustard, onion powder, Kala Namak, turmeric, and paprika powder until smooth. Use either an immersion blender or a regular blender for this. Divide the finished mixture into two portions, mixing red pesto into one half and avocado into the other. Fill both mixtures into piping bags with ridged tips and chill for at least 30 more minutes.
Remove the set eggs from the molds and carve a small hollow into each (for example, using a melon baller). Pipe one type of filling into three eggs of each variety. Finely chop chives and garnish the green-filled eggs with chives and the red-filled eggs with capers and paprika powder.
